I've been making my own yogurt for over a year now with much success, but during the last 6mos I've been doing a low carb version with predominately heavy whipping cream. This most recent batch, I got a wild hair and decided to throw in some kefir (not the grains) with my starter just to boost the probiotic benefits, since I had it in the fridge and needed to use it. I seriously didn't expect the added depth of flavor that came through. It produced a rich, tangy and very flavorful yogurt in just 10hrs incubation time! I'm definitely going to make this my go-to in the future. Do you think the kefir really boosted the probiotics more than the yogurt would have otherwise?

Gurkan, your thread was very interesting. I don't know if my gems are good or not. This is my first try at kefir of any kind. I never even purchased commercial kefir to try before getting the gems. I have worked with sour dough and yogurt many times in the past so I was interested to try them.